2000s Recipes + Menus

Maple Pecan Popcorn

Makesabout 10 cups
  • Active Time:35 min
  • Start to Finish:1 hr (includes cooling)
September 2003
  • 1 cup pecans (3 1/2 oz), toasted and coarsely chopped
  • About 8 cups plain popcorn
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1 1/2 cups pure maple syrup
  • 1/2 teaspoon salt
  • Special equipment:

    a candy thermometer
  • Toss together pecans and popcorn in a large bowl.
  • Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
  • Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
  • Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.
Cook's Note: Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.
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